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Jolokia Pitika

Fire-roasted tomatoes and chillies mashed with raw mustard oil, onion and coriander — smoky, fiery and gone in minutes.

Ingredients

• 3 medium tomatoes
• 1 bhut jolokia, or 6 green chillies
• 4 garlic cloves, with skin
• 1 small onion, finely chopped
• 2 tbsp coriander leaves, chopped
• 1 tbsp raw mustard oil
• salt to taste

Method

1. Roast the tomatoes directly over a gas flame or wood embers for 5 to 6 minutes, turning, till the skin blackens and splits.
2. Roast the chillies and garlic for 1 to 2 minutes till blistered.
3. Cool slightly, then peel the tomatoes and garlic. Remove the stem of the chilli.
4. Wear a glove or wash hands well after handling bhut jolokia.
5. Mash the tomatoes, chillies and garlic with your fingers or a fork to a coarse paste.
6. Add onion, coriander and salt.
7. Pour over the raw mustard oil and mix well. Serve with hot rice.

Tip: A little bhut jolokia goes a long way — start with half a chilli. A few charred bits of skin left in add the smoky taste.